Brian is joined by home baker, food photographer, and blogger Laura Cortes. They talk about the ins and outs of her blog, Chubbee Kitchen, and what goes into her One Book/Two Months challenge.

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Brian is joined by Tuscan food writer and cookbook author, Giulia Scarpaleggia to discuss her most recent cookbook, Cucina Povera, and the interesting history of Italian Cuisine.

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Brian talks with Belle English, the talented Williams Sonoma Culinary & Test Kitchen Director. Belle shares her journey from working at the coat check at the family’s restaurant to where she is now. 

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Brian Hart Hoffman talks with C&H Sugar expert, Chef Eleonora Lahud, about all things sugar, how we use it, and holiday baking.   

This episode wouldn’t be possible without our amazing baking partner, C&H Sugar. Learn more about their products here:   

C&H Sugar: https://www.chsugar.com 

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Brian Hart Hoffman talks with “eggspert,” Lisa Steele about her chicken farm, cooking and baking with different kinds of eggs, and her cookbook, Fresh Eggs Daily Cookbook. Brian will then talk with our Test Kitchen Director, Laura Crandall, all about meringue and all its forms.  

This episode wouldn’t be possible without our amazing baking partners, Ankarsrum and C&H Sugar. Learn more about their products here:   

Ankarsrum https://www.ankarsrum.com/us/   

C&H Sugar https://www.chsugar.com/  

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Brian Hart Hoffman talks with Sarah Kieffer about her start in the baking world at 9 years old, her successful career as the blogger behind The Vanilla Bean Blog, the recent release of her cookbook, 100 Morning Treats, and a sneak peek at her appearance on Baking School with William Sonoma. 

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Brian Hart Hoffman talks with Heather Mubarak about her recently released cookbook, Stuffed, her career as the owner of Toffee Box, and her upcoming appearance on Monday Baking School with William Sonoma and Bake from Scratch.

This episode wouldn’t be possible without our amazing baking partners, Ankarsrum and C&H Sugar. Learn more about their products here: 

• Ankarsrum
• C&H Sugar

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Brian Hart Hoffman talks with Bake from Scratch contributing editor Jessie Sheehan about her interesting career path to becoming a successful baking blogger, love for snacking cakes and easy-peasy bakes, and next cookbook. 

This episode wouldn’t be possible without our amazing baking partners, Red Star Yeast and C&H Sugar. Learn more about their products here: 

• Red Star Yeast
• C&H Sugar

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Brian and Kyle Grace talk with Vallery Lomas all about her new cookbook, Life Is What You Bake It. As a past winner on the Great American Baking Show, Vallery has gone from being a lawyer in New York City to a full-time baker. We dig into her winding journey and take a sneak peek at her lovely new cookbook. 

A special thank-you to our sponsors for this episode, Red Star and Le Creuset. Check out their products here:

• Red Star
• Le Creuset

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Kyle Grace and Tricia, our Baking and Pastry Editor, are offering a crash course to prepping for the holiday baking rush. From make-ahead hints to baking S.O.S fixes, we’ve compiled our best tips to help you conquer any challenge this holiday season. 

A special thank-you to our sponsors for this episode:

• Red Star Yeast
• Oregon Fruit
• Ankarsrum
• Kerrygold

Check out their products from the links above.

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Kyle Grace and Baking & Pastry Editor Tricia Manzanero Stuedeman welcome the holiday season with a chat with Eleonora Lahud. Eleonora is a research chef for C&H Sugar, finding new and creative uses for sugar, from cocktails to cakes to everything in between. 

A special thank-you to our sponsor for this episode, C&H Sugar. Check out their products here.

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Brian and Kyle Grace talk with Tiffany Aaron, an amazing competitive baker. Tiffany shares a look at the realm of competitive baking and the wonderful group of friends she’s made along the way. Tiffany breaks what really needs to go into an award-winning recipe. Plus, Brian and Kyle Grace share the current baking plans. 

A special thank-you to our sponsors for this episode Red Star Yeast, C&H Sugar, and Kerrygold. Check out their products here:

• Red Star Yeast
• C&H Sugar
• Kerrygold

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For our latest lesson in the Better Baking Academy with Bob’s Red Mill, we bring you an instant Italian favorite: delightfully dimpled and pillowy soft Summer Focaccia. Whether sweet or savory, focaccia comes together with just a few simple pantry ingredients creating a lofty flatbread that can be customized with an array of toppings. We take things to the next level by talking with Karlee Flores of the blog Olive and Artisan about her edible flower twist on the original. Then we jump into the world of kitchen renovation. Question of the episode: What does your dream kitchen look like? 

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Focaccia recipe
• Purchase Bob’s Red Mill Artisan Bread Flour
• Karlee’s Recipe for Flower Pressed Summer Focaccia

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• Follow Karlee on Instagram: @oliveandartisan
• Follow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace talk with Kristina Cho about the delicious world of Asian baking. Kristina brings us right into Mid-Autumn Festival with her first cookbook release: Mooncakes & Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries. From gao (cakes and tarts) to tangzhong-crafted milk bread, this book will have you making a dash to your nearest Asian grocer. Plus, Kristina offers some tips on making mooncakes, a classic dessert served during the Mid-Autumn Festival. Warning: be prepared to become obsessed with Hong Kong-style French toast. 

Special links from this episode: 

• Get Kristina’s new cookbook
• Milk Bread Recipe
• A special thank-you to our sponsors for this episode, Red Star, C&H Sugar, and Kerrygold Butter. Check out their products!

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This episode, the bakers tackle another lesson of our Better Baking Academy with Bob’s Red Mill. We level up coffee cake with a gluten-free transformation that will have even the most devoted gluten enthusiasts smitten. With a simple stir-together batter, this cake also sports a crown of crunchy streusel, providing a harmonious textural contrast to the tender interior. We start by using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to create the batter, adding almond flour for structure and flavor, and folding in a generous addition of berries for a seasonal boost that adds eye-catching color. Plus, we bring on Amanda Powell of the blog A Cookie Named Desire to chat about her raspberry and chocolate chip take on it. 

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Gluten-Free Summer Berry Coffee Cake recipe
• Purchase Bob’s Red Mill Gluten Free 1-to-1 Baking Flour 
• Amanda’s Recipe for Raspberry Chocolate Chip Coffee Cake

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• Follow Bob’s Red Mill on Instagram: @bobsredmill

The classic roulade should be tender and light, gaining loft from whipping eggs alongside sugar, and moist and flavorful from simple syrup and decadent filling. In our recent lesson of our Better Baking Academy with Bob’s Red Mill, we are celebrating strawberry season with a showstopping Strawberry Roulade, a rolled masterpiece showcasing a perfect swirl. We talk with the wonderful Karlee Flores of Olive and Artisan, covering the best way to make and bake your roulade. She also offers insight into her inspired petit four take on our original recipe, and an inside look at her kitchen renovations! 

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Strawberry Roulade recipe
• Purchase Bob’s Red Mill Organic All-Purpose Flour
• Karlee’s Recipe for Blackberry Goat Cheese Rolled Petit Fours

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• Follow Bob’s Red Mill on Instagram: @bobsredmill 

Our latest entry in the Better Baking Academy with Bob’s Red Mill looks at a classic of the pandería: conchas. A famous member of the Mexican tradition of pan dulce (sweet bread), the concha sports an iconic crunchy, sugared topping, sliced to resemble a shell. For this special episode, we bring on two experts: Mely Martinez of the blog Mexico in My Kitchen and Kimberlee Ho of Kickass Baker. Mely, who splits her time between a home in Mexico and a home in Texas, offers insight into the history of this delicious baked good. Then Kimberlee talks about the delicious strawberry twist she created for our base concha recipe! 

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Conchas recipe
• Purchase Bob’s Red Mill Organic All-Purpose Flour
• Kimberlee’s Recipe for Strawberry Conchas
• Mely’s recipe for Conchas 

Follow Bake from Scratch: 

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• Follow Kimberlee on Instagram: @kickassbaker
• Follow Mely on Instagram: @mexicoinmykitchen
• Follow Bob’s Red Mill on Instagram: @bobsredmill

For our third lesson of the Better Baking Academy with Bob’s Red Mill, we’re tackling cheesecake! Our cheesecake has an uber creamy, dreamy texture thanks to a triple-threat dairy base comprised of heavy whipping cream, sour cream, and cream cheese. The vanilla bean seed-speckled filling covers a crunchy, buttery crust made with a winning combination of Bob’s Red Mill Old Fashioned Rolled Oats and Bob’s Red Mill Super-Fine Blanched Almond Flour. We bring on baker Amanda Powell of the blog A Cookie Named Desire to discuss the nuances of cheesecake, from the delicious crust to the creamy filling. Then Amanda shares some info about her blog, her love of theater, and her crave-worthy Turtle Cheesecake.

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Classic Cheesecake recipe
• Purchase Bob’s Red Mill Organic All-Purpose Flour
• Purchase Bob’s Red Mill Old Fashioned Rolled Oats
• Purchase Bob’s Red Mill Super-Fine Blanched Almond Flour
• Get Amanda’s Turtle Cheesecake with Almond-Oat Crust recipe

Follow Bake from Scratch: 

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Follow Amanda on Instagram: @acookienameddesire
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Brian and Kyle Grace talk with Britney Brown-Chamberlain, the amazing baker behind Britney Breaks Bread. Britney has traveled to over 33 different countries during her career. She shares which country she can’t wait to travel to next, her top recipes on her blog (blueberry muffins and chocolate chip cookies!), and all of the incredible things she plans to bake next. Plus, she shares her top picks from her brand new e-cookbook, Britney Breaks Bread Holiday Cookbook!

A special thank-you to our sponsors for this episode Red Star Yeast and California Prunes. Check out their products here

Follow Bake from Scratch:
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Website: bakefromscratch.com 

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With our second lesson of the Better Baking Academy with Bob’s Red Mill, we’re taking on the humble hero of the baker’s repertoire: the pound cake. Named for its simple original recipe formula of 1 pound each of eggs, sugar, butter, and flour, the pound cake has had a number of delicious updates over the years, with bakers introducing tender cream cheese into the batter and incorporating rich flavors like coconut and bourbon. Our Chocolate Cream Cheese Pound Cake is a perfect blend of classic excellence and sweet modern improvement. We bring on baker Karlee Flores of the blog Olive and Artisan to discuss the best pound cake dos and don’ts. Then Karlee shares some info about must-bakes from her blog, including her Chocolate Zinger-Inspired Mini Cakes.

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Dutch Oven Bread recipe
• Purchase Bob’s Red Mill Organic All-Purpose Flour
• Get Karlee’s Chocolate Zinger-Inspired Mini Cakes recipe

Follow Bake from Scratch:
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Website: bakefromscratch.com 

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Follow Karlee on Instagram: @oliveandartisan
Follow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace talk with Cheryl Norris, the brilliant mind behind Bakes by Brown Sugar. As a past contestant on the Great American Baking Show, Cheryl had the opportunity to showcase her talent and strengthen her knowledge of baking in different environments. We talk with Cheryl about her time on the show, what she’s been baking since then, and the epic Bundt-themed present she received from her husband. Be prepared to fall in love with her many recipes, including her Kentucky Butter Cake. 

A special thank-you to our sponsors for this episode. Check out their products at Red Star and California Prunes. 

Follow Bake from Scratch:
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Website: bakefromscratch.com 

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We kick off our new season of The Crumb with an episode on Dutch oven bread. The first lesson of the Better Baking Academy with Bob’s Red Mill tackles this no-knead bread recipe that harnesses the power of the handy Dutch oven, creating an incredible crumb and crackling outer crust. We bring on baker Kimberlee Ho of the blog Kickass Baker to talk about the versatility of the recipe and the many mix-ins you can add. Plus, Kim talks about her Dutch Oven Bread with Cheddar and Everything Bagel Seasoning, a must-bake! 

Special links from this episode: 

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Dutch Oven Bread recipe
• Purchase Bob’s Red Mill Artisan Bread Flour
• Purchase Bob’s Red Mill Stone Ground Whole Wheat Flour
• Get Kim’s Dutch Oven Bread with Cheddar and Everything Bagel Seasoning recipe 

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Brian and Kyle Grace talk with Maria Provenzano, a DIY expert on Hallmark Channel’s Home & Family and the creator of the blog, From Scratch with Maria. Maria offers tips on how to bring your kids into the kitchen, what she’ll be baking during the holidays, and some sweet inspiration to get you baking in the new year. 
 

A special thank-you to our sponsors for this episode Red Star. Check out their products!

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Website: bakefromscratch.com 

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The bakers close out the first year of the Better Baking Academy with a gluten-free baking primer. We’ve taken three of our most popular recipes, Hummingbird Cake, Caramelized Banana Bread, and Gingerbread Cookie Cheesecake Bars and made them gluten free with the aid of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. For expert insight on the world of gluten-free baking, we turned to Ciarra Siller of the baking blog Peanut Butter + Chocolate. We talk about the best ways to use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, her new cookbook, and her Bundt cake twist on our Hummingbird Cake.   

 Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our three gluten-free recipes
• Ciarra’s Recipe for Gluten-Free Hummingbird Cake with Cranberries and Rosemary
• Purchase Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour

Follow Bake from Scratch: 

Instagram: @thebakefeed
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Follow Ciarra on Instagram: @peanutbutterpluschocolate
Follow Bob’s Red Mill on Instagram: @bobsredmill

For this month’s lesson of our Better Baking Academy with Bob’s Red Mill, we delve into the science behind the ultimate tender and flaky piecrust. In this recipe, we use Bob’s Red Mill Organic All-Purpose Flour to achieve a consistently tender and flaky crust. Then we’ll take you through par-baking your crust, primed for a rich pumpkin custard filling. Plus, we have the tips and tricks for building a lattice that stays crisp over a luscious pumpkin custard, baking it separately and popping it on top right before serving. For this pie baking lesson, we reached out to another pastry genius, Yossy Arefi. Yossy is the baker behind the blog Apt. 2B Baking Co., a website that chronicles her baking endeavors, which feature many gorgeous pies, galettes, and more. We also talk about Yossy’s newly released cookbook, Snacking Cakes.  

Special links from this episode:

• Sign up for the Better Baking Academy with Bob’s Red Mill to get our Apple Danish recipe
• Purchase Bob’s Red Mill Organic All-Purpose Flour
• Get Yossy’s Cranberry and Apple Cider Caramel Pie recipe
• Get Yossy’s cookbook, Snacking Cakes

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Yossy on Instagram: @yossyarefi
Follow Bob’s Red Mill on Instagram: @bobsredmill